Chena Kaya Erissery

Ingredientsfor 3 servings

• Chena (ground yam ) 1/4 kg
• Kaaya 1
• Chickpeas (kadala) 1 cup
• Turmeric powder 2 tsp
• Coconut 1
• Garlic 2 cloves
• Nallajeerakam 1tsp
• Pepper 4 numb
• Green chilly 4
• Dried red chilly 3
• Curry leaves 2 sprig
• Mustard 2 tsp
• Oil, to taste
• Water, to taste
• Salt, to taste

Preparation

1. Step 1

   Heat a pan pour little oil and add half of coconut to it and give it a good stir.

2. Step 2

   When its brown, turn off the heat.

3. Step 3

   Get a piece of ground yam and banana (not riped).

4. Step 4

   Slice it to pieces.

5. Step 5

   Cook this using little salt and turmeric powder.

6. Step 6

   Meanwhile cook the chickpeas (kadala) also using salt and a pinch of turmeric powder.

7. Step 7

   When its cooked, turn off the heat.

8. Step 8

   Drain the water from it.

9. Step 9

   Get a mixture and add rest of the coconut,green chilly,garlic and jeera,pepper and grind it nicely using little water.

10. Step 10

    Then mix the cooked yam mix with the kadala.

11. Step 11

    Add the grinded mixture to it.

12. Step 12

    Give it a good stir and let it becomes a roasted stage (in low flame).

13. Step 13

    When it becomes dry.

14. Step 14

    Add the roasted coconut to it.

15. Step 15

    Heat a pan pour oil to it and when its hot pour mustard and add dry red chilly and curry leaves when it allow to crackles. cook it, stirring and off the flame.

16. Step 16

    Add the mustard mix to the erissery.

17. Step 17

    Give it a good stir.

18. Step 18

    Our dish is ready to serve.